Preparation

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

4

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

5

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

6

Bake for 15 to 20 minutes or until a toothpick comes out clean.Turn cake out onto a rimmed platter and allow to cool. I have a very hot Wolf oven so my baking times differ. Keep an eye on your cake. When it starts to brown, its ready.

7

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

8

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 2 cups heavy cream with 5 tablespoons of sugar until thick and spreadable. I also added 1/2 tsp of vanilla extract.

9

Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.